Golden Beet and Meyer Lemon Compote
Golden Beets and Meyer Lemons make for the perfect flavor match in this super tart and delicious vegetable and citrus compote. If you do not know how to use this compote, I suggest using it as a topping for Sourdough French Toast, as the base for vinaigrette, or tossed on a Goat Cheese and Arugula salad. The possibilities are endless!
Inspiration for this dish came to me while I was preparing food at the bed and breakfast where I create and serve brunch. We had a guest who had gifted the property with beautiful Meyer Lemons and while I was looking around for how to use them, a glimpse of some vibrant golden beets caught my eye. Stewed with brown sugar, lemon juice, and a pinch of salt, the golden beets in this dish become sweet and sticky and perfect for your next breakfast sweet tooth craving. If you would like to serve them the same way they are in the picture, I served them atop a Turmeric Sourdough French Toast.
Roasted Grape Crostini
Prep: 10 Min | Cook: 25 Minutes | Servings: 8
Ingredients:
1 Pound Golden Beets, peeled and diced
2 Cups Brown Sugar
2 Cups Meyer Lemon juice
1 tsp Salt
3 Tb Meyer Lemon Zest
Directions:
In a heavy pot, stainless steel recommended, add all ingredients and stir.
Over medium high heat, bring ingredients to a boil while stirring. Once at a boil, reduce to a simmer and allow to simmer for 20 to 30 minutes until mixture has thickened and beets become soft. If liquid evaporates too quickly add water or additional lemon juice.
Allow to come to room temperature before chilling in fridge. Serve at room temperature or chilled.
Lemon Zest and Ginger Pancakes
Blueberry, Ginger, Basil and Lemon; flavors that at first glance may seem like they’re intended for a savory dish but with the right composition they are perfect flavors for these light yet flavorful pancakes.
This recipe uses premade Buttermilk Krusteaz Pancake mix. I can and do make my own pancake batter for clients but at home I like to keep a box of this mix on hand. It comes out perfect every time, and on the special occasion that I wake up craving pancakes I don’t have to scramble getting all the ingredients together and then waiting half an hour for the batter to set. By that time, I don’t even want pancakes anymore! The mix is also a great go-to when you have expected or unexpected visitors and you don’t feel like going out for breakfast. This is 100% not a sponsored ad, it’s just a brand I love and always recommend.
Lemon Zest & Ginger Pancakes with Macerated Blueberries & Fresh Basil
Prep: 5 Min | Cook: 5 Minutes | Servings: (6-7 pancakes)
Ingredients:
1 cup Krusteaz Buttermilk Pancake Mix
⅔ cup water
1 Tb grated ginger
Zest of 1 lemon
Juice of 1 lemon
2 cups fresh blueberries
1 Tb sugar
1/2 tsp salt, divided
2 Tb fresh basil, chiffonade cut
¼ cup butter, sliced thin into 7-8 slices
Maple syrup (as much as you like, pure is the best)
Directions:
In a bowl add water, pancake mix, ginger, ¼ tsp salt, and lemon zest. Whisk until smooth, don’t over mix. Let stand for 2 minutes.
In another bowl, add blueberries, lemon juice, ¼ tsp salt, and ¾ of your basil (save the rest for garnish), and sugar. Stir to ensure everything is well coated and set aside.
Heat a nonstick or well seasoned pan over medium heat (adjust depending on the strength of your flame; you need a steady heat to get the same color on each pancake)
Add a butter slice to the pan and swirl around the pan to ensure an even coating. Using a 2 oz ladle or whatever you have on hand to ensure an even distribution of the batter, pour into the pan (I did one at a time because of the size of my pan) and cook for 1 to 1.5 minutes on each side. You’ll know it’s time to flip when the batter facing up is bubbly throughout. Adjust your heat if the pancakes are cooking too fast or too slow, and you need to adjust throughout your cooking to ensure a consistent heat.
Repeat the above until the batter is done.
Stack cooked pancakes on top of each other to ensure they remain warm.
Serve with blueberry mix, a sprinkle of fresh basil, and maple syrup to taste.